Sunday Morning I tend to always cook a big breakfast; sausage, bacon, eggs, and biscuits are all something that can be found on the table. I wanted to try something a tad different so I created the perfect breakfast Stromboli with a gravy dipping sauce.
1 frozen dough ball (enough for a medium pizza)
1/2 pound of cooked ground sausage
1 pound of cooked bacon
1/2 pound of Canadian bacon
1/2 yellow onion cooked into strips
1 red pepper cooked till soft (cook with onions)
1 egg beaten with dash of milk
2 c mozzarella cheese
1 teaspoon of oregano
Pre-heat oven to 450ºF
Take your dough ball and roll into a large rectangle shape.
Cut 1/2 inch strips down the side of the rectangle to make folds to encase your ingredients. Depending on how large your dough is will determine how deep you want to cut. I normally cut about 1 1/2 inches into the dough leaving enough room to pile my toppings inside.
Once you have slit your dough coat the inside with your egg mixture. Place all your ingredients in
the bowl with the egg mixture. Place all the toppings, evening in the base of the dough and fold the strips around the ingredients pinching the folds down to encase the ingredients. Once Stromboli is folded take a small amount of olive oil and brush it onto the top and sprinkle oregano lightly over the top.
Use your pizza peel to place Stromboli on a piece of parchment paper (no clean up - you just throw the paper away!) on a metal baking tray.
Bake for about 25-30 minutes or until crust has turned a golden brown.
3/4 cup of flour
1 c of hot water
1/4 c of hot milk
dash of pepper
bacon or sausage grease
Bring milk and water to a boil then slowly add flour and stir for no lumps. I like to add a dash of pepper and a bit of the grease and crumbles from my meat. Make gravy last.